Chocolate cake is a classic dessert that everyone loves. It’s easy to make and is a delicious treat for a special occasion or even just a Tuesday.
주문제작케이크This recipe uses vegetable oil instead of butter, making it a great option for those who are looking to limit their dairy consumption. It also uses a simple, easy to use buttercream frosting.
Moist
The key to a moist cake is using ingredients that keep it hydrated. For instance, this recipe uses buttermilk and oil to keep the cake soft and fluffy. It also calls for a little bit of brown sugar to create a subtle tang that complements chocolate perfectly. In addition, the addition of a few teaspoons of instant coffee or espresso really amplifies the chocolate flavor without being too overpowering.
Another ingredient that is crucial to keeping this cake moist is the use of vegetable oil instead of butter, which helps to maintain a light texture. The addition of sour cream also adds moisture, and it is great for keeping cakes moist for longer. You can even substitute 1/3 cup of the milk for sour cream to add even more moisture to this cake.
While eggs usually help leaven cakes by creating steam that puffs up the batter and giving structure to the risen cake, this recipe uses vinegar and baking soda, which is just as effective at leavingning this cake. This means that this is a dairy-free, egg-free cake, but you can easily replace the vinegar with more baking soda and add an extra egg (or two) if you wish to make it more traditional.
Keeping this cake sealed with an air-tight container will help it to stay moist for days, but you can also wrap it in cling film or put the entire cake in an inverted bowl. It is also possible to freeze this cake, though the icing may dry out more quickly than the rest of the cake.
Fudgy
The perfect chocolate cake is elusive. It has to be moist without being wet or dry; rich, but not so heavy that you feel like you’ve eaten a brick after one bite; and extra fudgy, just like a brownie (but with a lighter texture)! It also has to be crazy easy, so that you can spend less time making the cake and more time devouring it. This recipe ticks all the boxes!
The secret to this fudgy, chocolately masterpiece is in the high proportion of sugar to flour. This helps bind the proteins of the flour and creates that light, fluffy structure that we all love. Also, adding brown sugar boosts the flavour and adds a nice toffee/tunnel-like flavour. Finally, the addition of sour cream (full fat is essential here, please don’t skimp!) helps to emulsify the oil and water in the butter and milk, creating an even softer, more moist crumb.
For the ultimate chocolate cake, you can’t go past this delicious, luscious chocolate fudge frosting. This super quick and easy recipe requires no mixer, just a handwhisk, and is made in just two steps. To make it even more indulgent, I like to sprinkle a little flaky salt on top, inspired by the obscenely good cake at Claud, which gives it that je ne sais quoi that makes you want to keep eating it bit by bit.
Delicious
Whether you’re celebrating a birthday, anniversary, or just because, there’s nothing like a slice of chocolate cake. Chocolate cake is easy to make and is a great way to show someone you care. I’ve tweaked the original classic recipe so that it fits standard cake pans, uses friendlier ingredient quantities, and is a one-bowl wonder!
The frosting is what really takes this cake to the next level. It’s rich, creamy, and sweet without being overly sweet. It’s also pretty easy to put together, and the butter and cocoa powder help keep it spreadable so that you can smooth it right over the top of the cake.
This is the kind of cake that you can easily customize for different occasions by adding different fillings or toppings. For instance, you could add some orange zest to the cake batter, or raspberry jam and salted caramel to the layers.
To give the cake a little extra oomph, try swapping out some of the milk for sour cream. It’ll make the cake a little more moist and will help it stay fresher longer. Or, you can amp up the chocolate flavor even more by using strong brewed coffee (don’t worry, it won’t taste like coffee, just deep, rich chocolate). You can also store this cake in the fridge for up to five days or freeze the unfrosted layers wrapped tightly in plastic wrap and aluminum foil labeled with the date.
Easy
This is a cake that can easily be made by someone who doesn’t have a lot of cooking experience. It is much easier than making a traditional layer cake and requires very little equipment or ingredients. It is a great recipe to have in your back pocket for when you need to bring dessert to a party, picnic, or potluck.
The cake is very easy to make and the buttercream frosting can be whipped up in a few minutes. It is also a great cake to bake ahead of time and then freeze. The frosted cakes will keep for a few days in the fridge, but it is best to serve them straight out of the pan while they are still warm.
Most chocolate cakes are made using the creaming method, where softened butter is beaten with sugar until light and fluffy, then eggs are added and finally sifted dry ingredients are folded in. This recipe uses a slightly different method, in which the sugar and chocolate are boiled for just a few minutes until everything is melted. Then, the eggs and vanilla are lightly beaten and the sifted dry ingredients are stirred in.
One of the things that really makes this cake special is the use of coffee. The hot water helps to intensify the chocolate flavor and adds moisture, too. However, if you are not a fan of coffee, you can easily replace it with water or even better, hot brewed espresso powder.